GARLIC SCAPE FLATBREAD | recipe
This is me saying goodbye to summer with this seasonally inspired flatbread pizza. The basil for the pesto was picked from my own little plant that's been growing so beautifully all summer on the porch of my apartment. I love eating what's growing right now, right here. There's something really grounding about it, I think it has a way of connecting us to this planet, this place (wherever you may be), and this moment. I'm sharing this recipe just as summer is ending here in New England, but I think the flat bread dough itself could be repurposed for many seasonal delectables. So let this serve as inspiration, that's really my main goal in sharing these recipes; To get whomever they may reach in the kitchen and cooking with whole plant foods xx
1/2 cup warm water
2 1/4 tsp (1 packet) dry active yeast
1/2 tsp white sugar
1 1/2 cups all-purpose or baker's flour
1/2 tsp salt
1 1/2 tsp olive oil
3 cups basil leaves
2 cloves of garlic
1/4 cup pine nuts or whatever nuts you have on hand
2 tsp nutritional yeast
salt + pepper to taste
1-2 tbs olive oil
1 large tomato
a few rings of red onion
garlic scapes, lightly coated in olive oil
- Ricotta must be made AHEAD. To make this on the fly one can purchase almond ricotta at fancy health food stores, but it's gonna break the bank, fair warning ;)
- In a small bowl mix warm water and sugar until dissolved. Add yeast packet and let sit for about 5 minutes. You should begin to see clouds of yeast billowing to the surface and maybe a few bubbles. If not, your water might be too warm thus you've killed your yeast and you need to start over.
- Combine flour and salt in a large bowl and make a well in the center of the mixture. Pour your yeast and water into the center of the well with the olive oil and begin to fold the flour into the well. Combine gently, mixing as little as possible until you've formed a stiff dough.
- Leave in a bowl covered with plastic wrap or a container with an air tight lid for 1-2 hours to let the dough rise. It should almost double in size.
- While the dough is proofing, prepare the basil pesto by combining the ingredients in a food processor.
- Prep your veg by slicing the tomato and onion into thin rounds and clipping the cut ends off of the garlic scapes, these tend to be a bit dried out and woody.
- When your dough is ready, roll it out onto a floured surface until it is thin and an irregular oval shape -- or whatever shape you prefer, this shape just suited my baking tray.
- Transfer the dough onto a lightly oiled baking tray by rolling it around your rolling pin and then unrolling it onto the tray. Assemble toppings once on the tray. I used the pesto as a base sauce and added the ricotta in lovely little globs using a spoon and my index finger, then adding the veggies on top.
- Bake at 450 degrees Fahrenheit for 10-15 minutes. The longer the bake the more stiff and crunchy the crust will be.